Corny Cornmuffins

Appetizer, Bread, Breakfast, Corn, Side Dish, Snack, Vegetarian

Hi Mati!

I FINALLY got around to making corn muffins and they were SO good. These muffins go along great as a side dish to chili, breakfast, or snack.  Just add a little bit of butter and you are set to go!

I have to confess that I did encounter a little bit of a problem while baking them, but that did not stop them from tasting delicious.  As they were almost ready to come out of the oven, I looked up on the counter and saw the flour.  Yes I totally forgot to add the flour to the mix.  This only affected the consistency of the muffin as they lacked consistency; they just crumbled apart as you took a bite or you cut them in half.   Despite my absent minded brain, they tasted scrumptious and were a success.  Next time around I will for sure not forget to add the flour. And think about it, they were low in carbs! 🙂  I added some jalapeno powder to mine to add a little spice as I am not a big fan of nutmeg as the original recipe calls for.

Corniest Corn Muffins

Inspired from Dorie Greenspan Baking from My Home to Yours

Yield: 12 regular-sized muffins


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal, preferably stone-ground
  • 6 tablespoons granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • Pinch of jalapeno powder  (optional)
  • 1 cup milk
  • 3 tablespoons unsalted butter, melted and cooled
  • 3 tablespoons corn or canola oil
  • 1 large egg
  • 1 large egg yolk
  • 1 cup corn kernels (you can add more if you’d like) – fresh, frozen or canned.


  1. Preheat the oven to 400 degrees F and Butter or spray the 12 molds in a regular-size muffin pan and/or fit the molds with paper muffin cups.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and jalapeno powder, if you’re using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and gently but quickly stir to blend. The batter will be lumpy, and that’s just the way it should be. Stir in the corn kernels.
  3. Divide the batter evenly among the muffin cups.
  4. Bake for 15 to 18 minutes or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
  5. Cool, serve, and enjoy!

I will definitely be making these again after Passover with the flour!

Happy Passover or Easter!


2 thoughts on “Corny Cornmuffins

  1. omg frannnyyy looove corn muffins n these look amazing!! I’m so glad you forgot about the flour cos that means they can be wheat free 🙂 Not a fan of nutmeg either!

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